Empaths Transform Your Life!

I have already written about the devastating effects wheat has on the body and mind. And, after more in-depth research, I will expand on the reasons behind this and take a look at how gluten is being linked back to most disease.

This information is important for the health of anyone, but especially to those of a Sensitive nature who are already vulnerable to the afflictions caused by external energies.

I feel it is vital that everyone, particularly Empaths, are made aware of just how toxic wheat and gluten is to the system. Simply by removing it from the diet can have a huge transformation on one’s all round mental and physical health.

Everyone will benefit from removing wheat, and even gluten, from their diet. Particularly if they suffer from any kind of depressive illness or are introverted to the point of not wanting to venture out into the world. Click here to check any symptoms you may have against those caused by wheat.

Last year I gave up wheat and it is one of the best things I have done for my health and wellbeing. If you too want to see big changes in your health and happiness, and I mean changes, why not try the 4 week elimination challenge.

If you are unsure whether you can give up the dreaded grain for even just a month read on, you may just change your mind.

How wheat was changed

The wheat we consume today is nothing like our grandparents feasted on. It is now the product of genetic manipulation and these changes began as far back as 1935 when genes for semi-dwarf wheat were first bred.


Wheat (Photo credit: kewing)

Dwarfing the wheat genes enabled greater seed production. And, because dwarf wheat only grows to a height of two feet, instead of the usual four, it made it less prone to wind damage.

By the 1970s this semi-dwarf wheat was being successfully farmed in Mexico, India and Pakistan. By 1985 much of the Western world was producing semi-dwarf wheat and by 1997, 81% of the developing world had introduced this crop.

Although the sole intention of genetic crossbreeding of wheat was to give greater yield, thus ending world famine, it also changed components of the wheat protein known as gliadin, which caused many problems to the human body.

To try and explain this as un-technically as possible:

Gliadin is a lectin and a part of wheatgerm and gluten. Lectins are proteins that are found within plants and animals; they do the same job of antibodies within the human body, fighting off foreign invaders such as bacteria.

Stomach acid has little effect on lectins - they are virtually indigestible! So, if a person has consumed wheat, the lectins move into the intestine undigested. Our intestinal tract knows exactly how to filter waste and extract nourishment; it knows toxins and bacteria from the nutrients our bodies need to feed its vital cells.

Lectins have the capacity to switch off this filtering service and disturb the intestines ability to act as a filter. The colon then becomes permeable or leaky and allows toxins into the body that have no right to be there. These toxins wreak havoc on our physical systems and can show up in any part of the body from: inflammation of the gut and bowel disease, arthritis, dermatitis, acid reflux, asthma, eczema, inflammation of the organs, imbalance in the endocrine system (system which secrete hormones into bloodstream), chronic fatigue, weight gain/loss and joint pain. But those ailments are just the tip of the iceberg.

Another symptom related to the changes in wheat is the scourge of depression that has been on the rise since the mid eighties; coincidentally around the time genetically mutated wheat became abundant and a staple at every meal.

In the 1950s it was estimated that no more than 50 to a 100 people out of a million had the need for antidepressants; that figure stands today at 1 in 10!


pills (Photo credit: robotson)

More than 40 million people worldwide are now taking antidepressants. According to The National Centre for Health Statistics, in America alone, the use of antidepressants increased by 400% between 1988 and 1994 and numbers have continued to escalate since then.

It has been scientifically proven that wheat can change our personality and behaviour! In tests, wheat was put through the process of digestion. It was found when wheat broke down, during digestion, it did so into many small proteins. These small proteins had the ability to cross the blood-brain barrier and bind themselves to the opiate receptors of the brain, having the effect of creating behavioural changes such as paranoia and depression.

The opiate effect of wheat is similar to that of narcotics, but without the pleasurable high and it is addictive, so addictive that it will give withdrawal symptoms soon after elimination. To some, the very notion of giving up wheat (bread, cakes, pasta and pizza) fills them with dread, even anger, that is just the addiction talking.

Once eliminated from the diet, the desire for wheat foods disappears completely. For some it may take days for others a couple of weeks. However, the addiction will return if wheat is reintroduced, as well as some other nasty effects.


It is recently coming to light that 7 out of 10 people are gluten intolerant. However, gluten intolerance does not always show up in tests. In fact, a whopping 70% of those tested will get a misdiagnosis and be told they are safe to eat gluten when they are intolerant.

Traces of gluten can be found in most grains. However, it is highest in wheat, barley and rye.

Many people wrongly assume that if they do not have bowel problems they cannot be gluten intolerant. Bowel problems are one of the last signs of intolerance.

Symptoms can shift and change over the course on one’s life. In childhood, gluten intolerance may be seen as asthma or eczema, in teenage years acne or introversion and adulthood anything from depression to backache to cold-sores or clumsiness. There are hundreds of ailments linked to it. The longer gluten is in the diet, if you are intolerant, the more destructive it becomes. It is now becoming known that most human disease can be traced back to gluten.

It is probably safe to say that if you are one who has had random disorders of the body and mind popping up throughout life or, and especially, if you suffer chronic fatigue, you could be gluten sensitive.

You could go and get a test, but as already mentioned, 70% will get a false negative. The best way to find out is through elimination. Why not use ‘Stoptober October’ to find out for yourself. You will feel happier and healthier and you will probably lose weight.

Please note that if you are planning on going gluten or wheat-free, try to avoid all, or most of, their replacements as they have no health benefits. They are ‘chemicals in a can’ or pack or bag, and will serve in spiking your blood-sugar levels, which opens another can of worms.

It does not have to be difficult. There are lots of websites directed towards a gluten-free lifestyle, detailing healthy and delicious ways to eat for all the family. 

For More information on this important subject see Uniting Mind, Body and Spirit

If you have found my work to be helpful please consider donating here

©Diane Kathrine Just Be

13 thoughts on “Empaths Transform Your Life!

  1. Pingback: At A Glance: 30 Traits of an Empath | Reiki With Friends

  2. Thanks for this post. I’m an intuitive empath who has had ongoing intolerance/addictive type reactions to wheat and sugars. While I’ve been aware of the effects of wheat on the body I had not previously found a great write up on how wheat has changed during my lifetime. I *knew* there had to be something different for those of us born in 60s-70s to have such a drastic impact on so many. Tonight while I was re-introducing myself to the fact that I must give up wheat forever, I thought to google for any connection between wheat impacts on empaths. I was surprised to find so many hits. I had given up wheat for over a year a few years ago, but fell off that wagon to detrimental effects on my health. And now much recommitment myself and reading that empaths may be even more susceptible somehow makes it easier for me to accept that I must do this. Thanks!

  3. Great post here! I gave up Gluten about 4 years now after walking round with brain fog and chronic and persistent tiredness like I’d been drugged before finally identifying the culprit. Nowadays I don’t even regard wheat as being food and don’t know how anyone can manage to eat the stuff. Rest of your blog looks very interesting too by the way🙂

  4. Thanks a lot, Justpassingthrough, for this valuable information! At the very beginning I thought gluten and wheat thing has nothing to do with me, but oh I was sooo wrong! I eliminated gluten and diary two weeks ago and I feel much better already. I also did some research and was shocked how many health problems might be connected to gluten sensitivity! So I’m not going back to those products. Recently I found a useful e-book on the internet- “Gluten intolerance- what you don’t know may be killing you” and shared it with my friends and colleagues. I hope this information might help a lot of people to get their health back.

    Best wishes to everyone!🙂

    • Thanks for sharing Sandra.

      I was also shocked to discover how many health problems can be traced back to gluten, at least 70%. And, had I not seen such a huge shift in myself, mentally and physically, I probably would have been sceptical of the claims about how damaging wheat and gluten are for the body and mind!

  5. Hi there,

    Firstly, thank you for this very comprehensive explanation – it is actually quite hard to find an understandable run down of why and how wheat & gluten are toxic to the body!

    I was just wondering if you had any insight on alternative grains to wheat, such as spelt flour, or oatmeal? Especially for people with empathic traits?

    Becoming overstimulated typically makes me want to revert to carby foods – which is obviously something that needs working on, however finding healthy alternatives to ‘bread’ might make this process easier for myself.

    Your thoughts on this will be very much appreciated🙂

    • Hi Mimi,

      I have found buckwheat, almond, ground linseed, gram (chickpea) and chestnut flour work well for gluten-free baking. There are tonnes of recipes online for you to try. I keep experimenting with different flours. It’s very much trial and error to suit taste.

      Spelt is a form of wheat flour. If you know you are not gluten intolerant oatcakes are a good option for lunches etc.

      Hope this helps.

  6. I went non gluten over a year ago, added non wheat recently. The fat is falling off my body, I look and feel lighter, being bloated (except when I misstep) is a thing of the past, my ‘stomach’ is slowly disappearing, I am eating less, looking better and generally can feel my system humming instead of fighting with my food. In-digestion is a thing of the past. I also feel better and see it in my skin, eyes and everyone remarks about it. I am convinced being non gluten and non wheat is the healthiest thing you can do. But, I also believe most people won’t do it. They have been brain washed about the ‘goodness’ of grains.

    I will turn 68 next July and was (well, still am a bit) blown away by the thought of being that ‘old’…….however, it seems that besides my good other natural habits (I seldom take meds, or eat sugar much, chemicals, etc) that this change has actually started reserving my health.

    I am a long time breast cancer survivor who went through chemo and radiation, etc. Now nearly 20 years ago. I started being more health and nutrition savy at that time and have continued to where most folks don’t believe my age (especially when I dance my feel off at zydeco dances!) and find me youthful because of how I now look and because of all my creative activities……………………………one of them being playing a harp which I am in the process of making into a harp healing business.

    So, keep putting that info out there…………………………………so more people can see it and make some changes in their life.

    • Wow! What a fab story! And testimony to what giving up wheat and gluten can do.

      I too have had many comments on how well I look and the weight has dropped off me also. Everything has just become easier in life.

      Yes, you are correct in saying that many are brain-washed into believing wholegrains are the best thing since…well, sliced bread🙂. It is hard to believe how long it has taken for this truth to start coming to light, about how dangerous wheat and gluten is for the human body.

      The great thing is, it takes very little time for the results to show after elimination and that is normally enough to keep us off the stuff.

      Thanks for sharing your very positive story.

  7. I am so toxic right now that I am nearly paralyzed. I know better because I am a light celiac. As an empath the inability to fight off negative energy because of this toxity is overwheming. Time to own it and realize I can not even have a little bit EVER.

    • Hi Gail,

      I am the same. If I have even the smallest amount of gluten I get flu-like symptoms and feel terrible for days.

      I gave wheat up first and saw huge changes in my personality and noticed my low moods lifted, then gluten some months after, which saw off much of my chronic fatigue. However, I still get the usual ‘Empathy stuff’. I get ‘peopled’ when around others and still get affected by others emotions etc. but it is all so much easier to deal with now wheat and gluten is out of the system.

      Thanks for sharing

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